Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000


1. Mushrooms, Civilization and History

2. The Role of Mushrooms in Nature

3.Selecting a Candidate for Cultivation

4. Natural Culture: Creating Mycological Landscapes

5. The Stametsian Model: Permaculture with a Mycological Twist

6. Materials fo rFormulating a Fruiting Substrate

7. Biological Efficiency: An Expression of Yield

8. Home-made vs. Commercial Spawn

9. The Mushroom Life Cycle

10. The Six Vectors of Contamination

11. Mind and Methods for Mushroom Culture

12. Culturing Mushroom Mycelium on Agar Media

13. The Stock Culture Library: A Genetic Bank of Mushroom Strains

14. Evaluating a Mushroom Strain

15. Generating Grain Spawn

16. Creating Sawdust Spawn

17. Growing Gourmet Mushrooms on Enriched Sawdust

18. Cultivating Gourmet Mushrooms on Agricultural Waste Products

19. Cropping Containers

20. Casing: A Topsoil Promoting Mushroom Formation

21. Growth Parameters for Gourmet and Medicinal Mushroom Species

Spawn Run: Colonizing the Substrate

Primordia Formation: The Initiation Strategy

Fruitbody (Mushroom) Development

The Gilled Mushrooms

The Polypore Mushrooms of the Genera Ganoderma, Grifola and Polyporus

The Lion’s Mane of the Genus Hericium

The Wood Ears of the Genus Auricularia

The Morels: Land-Fish Mushrooms of the Genus Morchella

The Morel Life Cycle

22. Maximizing the Substrate’s Potential through Species Sequencing

23. Harvesting, Storing, and Packaging the Crop for Market

24. Mushroom Recipes: Enjoying the Fruits of Your Labors

25. Cultivation problems & Their Solutions: A Troubleshoting guide


I. Description of Environment for a Mushroom Farm

II. Designing and Building A Spawn Laboratory

III. The Growing Room: An Environment for Mushroom Formation & Development

IV. Resource Directory

V. Analyses of Basic Materials Used in Substrate Preparation

VI. Data Conversion Tables






studies are completed, the taxonomy of this group is unlikely to be further resolved by macroscopic

or microscopic analyses.

Description: Sharing the general shape and appearance of P. ostreatus except the primordia are
bright reddish ("salmon-egg") pink, becoming pinkish as mushrooms develop, eventually a dull pink
to light pinkish cinnamon colored and often fading to straw-colored when over-mature. (The color
transitions are not only age-dependent, but vary between strains and are influenced by light conditions.) Cap convex expanding with age to broadly convex to plane. Cap margin inrolled at first, then
incurved, and eventually flattening and upturning at maturity. The gills are particularly strongly pigmented with pinkish tones when young, fading to a creamy beige in age. Commonly growing in
clusters of multiple mushrooms. When cultivated, variants often appear from the same fruiting container as the pink forms. These variants range in color from beige to cream to white, usually with
white to gray gills, and often with a highly undulating, scallop-like cap margin.
Distribution: A tropical mushroom complex, widespread throughout the tropics and subtropics.
Mushrooms from this group have been collected in Thailand, Cambodia, Singapore, Vietnam,
Ceylon, Malaysia, New Guinea, North Borneo, Japan, Brazil, Mexico and theAntilles.A pink Oyster
mushroom from Amazonia probably belongs to this species complex.
Natural Habitat: Preferring tropical and subtropical hardwoods including palms, rubber trees, and
also found on bamboo.
Microscopic Features: From the same fruiting column, I obtain pink spores from pink mushrooms

Figure 271. The Pink Oyster mushroom fruiting from bags of sterilized sawdust in Thailand.

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